Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 2 pounds collard greens (2 to 3 large bunches)
- 5-6 cloves garlic, minced
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Wash the collard greens well. Remove the largest stems, then gather bunches of the leaves together and roll them up into a bundle. Thinly slice the bundles crosswise, cutting the leaves into very thin strips.
- Finely chop the garlic. (or to be really traditional, mash the garlic with the kosher salt with a mortar and pestle)
- Heat the olive oil in a heavy skillet (cast iron works well) or wok over medium heat. Add the garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
- Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
- Season greens with more salt and pepper to taste, and serve warm.
Optional: Add bacon: Dice 2-3 slices of bacon into small pieces. Sauté bacon until crispy. Remove the bacon and set aside. Continue with step 2. Add the bacon to the cooked greens when they are finished cooking.